- 2 Fresh Huon Salmon portions, skin on
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1/4 cup sugar
- 1/4 cup rice wine vinegar
- 2cm knob peeled ginger, cut into match sticks
- 250g spaghetti
- 4 spring onions, sliced
- salt to season
Mix the white and black sesame seeds in a dish then press the salmon into the sesame seeds skin side down. Cook the salmon in a medium frypan over medium heat for 5 minutes. Due to having the sesame seeds and the skin protecting the flesh of the fish you can cook the salmon portions skin/sesame side down for 4 out of the 5 minutes.
To make the dressing combine the sugar and vinegar in a small saucepan and heat until the sugar dissolves, then turn off the heat and add the ginger and kecap manis.
Cook the spaghetti to the packet instructions then rinse under hot water to wash off the excess starch so the spaghetti doesn’t stick together.
Dress spaghetti with dressing mixture and the spring onions. Place spaghetti in a serving bowl and top with the Salmon. Season to your liking.